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For 1 baking dish 6 people
300 g of uncooked dough to pan of Spain (Spain loaf)
300 g dark chocolate
50 g rice malt syrup
1 jar of natural apricot pulp
2 tablespoons soy bean cream
Dissolve 200 g of chocolate in a double boiler.
In a large bowl mix the dough to the pan of Spain.
Once blended, pour the mixture into a baking dish approximately 28 cm in diameter that you previously covered with parchment paper.
Bake for 20 minutes in an oven preheated to 180°.
Let the cake cool down and with a flat blade knife cut it horizontally, resulting in two equal disks.
Topped with apricot pulp and store the upper disk above the bottom one.
Melt the remaining chocolate malt collection of rice and vegetable cream and frosted the cake with the cream.
Refrigerate for an hour and serve.
(Ricetta tratta dal libro "Le ricette del Grande Cerchio" di Caterina Mosca, Antonio Vallardi Editore)
[Scheda del libro: Le ricette del Grande Cerchio]